Gluten free, Nut free, Vegan
A surprisingly decadent taste and texture, this is a long-standing crowd
pleaser. Enjoy it as a simple chocolate mousse or as a soft vegan icing.
- 2 ripe small/medium avocados
- ¾ cup real maple syrup
- 1 cup coconut cream
- Pinch of Himalayan crystal or Celtic sea salt
- 4 tbsp raw cacao powder
- 2 tbsp virgin coconut oil – melted and cooled
- Fresh berries or mango for decorating
Put all ingredients (except fruit for decorating) into blender and blend
until incredibly smooth.
Spoon mix into desired serving glass. (It may be cheesy, but I do like
serving in an old school martini glass!) Top with fresh berries or mango
and shavings of raw mint chocolate.
This recipe was provided by our wonderful chef Angie, you can find more of her wonderful recipes at:
And if you would like to try some of her yummy food book into a relaxation retreat at billabong retreat and enjoy her lovely organic delicious meals.